Reeses Stuffed Peanut Butter cookies are the ultimate indulgence for any peanut butter lover. These delicious cookies are soft and chewy, with a surprise of a whole Reese’s peanut butter cup tucked inside. Topped with a drizzle of chocolate and a sprinkle of Reese’s Pieces, they are not just cookies; they are a celebration of flavors that will satisfy your sweet tooth. If you’ve been searching for the perfect dessert to impress family and friends, look no further—let’s dive into this delectable recipe!

Why You’ll Love This Reeses Stuffed Peanut Butter

There are countless reasons to adore these cookies. First, they combine the rich taste of peanut butter with the creamy goodness of Reese’s peanut butter cups, making them a peanut butter chocolate snack that’s hard to resist. Second, they are incredibly easy to make! With simple ingredients and straightforward steps, you’ll be enjoying fresh cookies in no time. Third, these cookies are perfect for all occasions—be it a family gathering, a party, or just a cozy evening at home. Plus, you can explore Reese’s peanut butter cup variations or even create homemade Reese’s peanut butter recipes tailored to your taste. The combination of flavors and textures makes these cookies not just a treat but a delightful experience!

Ingredients for Reeses Stuffed Peanut Butter

Gather these items:

10-12 Reese’s Peanut Butter Cups (full-sized, not miniatures)
½ cup unsalted butter (112 grams) (softened)
⅔ cup peanut butter (smooth, commercially prepared, not natural)
½ cup granulated sugar (100 grams)
½ cup brown sugar (105 grams)
1 large egg
1 large egg yolk (discard the white)
2 teaspoons vanilla extract
1½ cups all-purpose flour (188 grams) (spooned and leveled)
¾ teaspoon baking soda
¼ teaspoon salt
2 ounces milk chocolate (56 grams) (optional)
¼ cup Reese’s Pieces (optional)

How to Make Reeses Stuffed Peanut Butter Step-by-Step

Step 1: Place the Reese’s Peanut Butter Cups in the freezer for easier handling.
Step 2: In a large bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
Step 3: Beat the egg, additional egg yolk, and vanilla extract into the bowl.
Step 4: Scrape down the sides and bottom of the bowl. Add in the flour, baking soda, and salt. Beat together on low speed.
Step 5: Cover the bowl and refrigerate for at least 30 minutes, or up to 48 hours.
Step 6: Scoop about 1½ tablespoons of dough, flatten slightly, and place an unwrapped frozen peanut butter cup in the middle. Pinch the dough around the sides.
Step 7: Scoop another 1 to 1½ tablespoons of dough and place on top of the peanut butter cup. Mold the dough to encase the cup. Roll into a ball.
Step 8: Cover the dough balls and freeze for at least 30 minutes or up to 2 months.
Step 9: Preheat the oven to 350℉ (180℃). Line cookie trays with parchment paper.
Step 10: Place the frozen cookie dough balls at least 2½ inches apart on the lined sheets.
Step 11: Bake one sheet at a time for about 12-14 minutes, or until the tops look just set.
Step 12: Cool the cookies on the tray. Do not transfer while warm.
Step 13: Melt the chocolate in a double boiler or microwave. Drizzle over each cookie and sprinkle with crushed Reese’s Pieces.

Pro Tips for the Best Reeses Stuffed Peanut Butter

Keep these in mind:

Ensure the peanut butter cups stay horizontal while freezing to prevent them from breaking.
Use a small spoon for drizzling chocolate to achieve a beautiful presentation.
For a healthier option, consider using natural peanut butter or reducing sugar content.

Best Ways to Serve Reeses Stuffed Peanut Butter

These cookies are a delightful treat on their own, but you can also pair them with a scoop of vanilla ice cream for a decadent dessert. If you’re hosting a party, serve them on a platter with other Reese’s peanut butter dessert ideas for a themed experience. They also make great gifts when packaged beautifully!

How to Store and Reheat Reeses Stuffed Peanut Butter

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze the cookie dough balls for up to 2 months, making it easy to bake fresh cookies whenever you crave them. Simply bake straight from the freezer without thawing!

Frequently Asked Questions About Reeses Stuffed Peanut Butter

What’s the secret to perfect Reeses Stuffed Peanut Butter?

The secret lies in the technique of encasing the Reese’s peanut butter cup entirely in cookie dough. This ensures that the chocolate remains gooey and delicious while baking!

Can I make Reeses Stuffed Peanut Butter ahead of time?

Absolutely! You can prepare the cookie dough and freeze it for later use. This way, you can enjoy freshly baked cookies anytime!

How do I avoid common mistakes with Reeses Stuffed Peanut Butter?

One common mistake is not chilling the dough before baking. Chilling helps the cookies maintain their shape and prevents them from spreading too much.

Variations of Reeses Stuffed Peanut Butter You Can Try

For those looking to mix things up, consider these variations: add chopped nuts for crunch, use different types of chocolate (like dark chocolate), or even use healthy alternatives to Reese’s stuffed peanut butter such as almond butter. Experimenting with the dough by incorporating oats can also add a unique texture!

Delicious Reeses Stuffed Peanut Butter Cookies with chocolate drizzle and Reese's Pieces

Reeses Stuffed Peanut Butter Cookies That Delight

Author: basmer
Total Time: 120 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Reese’s Stuffed Peanut Butter Cookies are soft and chewy cookies filled with a whole peanut butter cup. They are topped with a drizzle of milk chocolate and sprinkled with Reese’s Pieces.

Instructions

Place the Reese’s Peanut Butter Cups in the freezer.
In a large bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
Beat the egg, additional egg yolk and vanilla extract into the bowl.
Scrape down the sides and bottom of the bowl. Add in the flour, baking soda and salt. Beat together on low speed.
Cover the bowl and refrigerate for at least 30 minutes, or up to 48 hours.
Scoop about 1½ tablespoons of dough, flatten slightly, and place an unwrapped frozen peanut butter cup in the middle. Pinch the dough around the sides.
Scoop another 1 to 1½ tablespoons of dough and place on top of the peanut butter cup. Mold the dough to encase the cup. Roll into a ball.
Cover the dough balls and freeze for at least 30 minutes, or up to 2 months.
Preheat the oven to 350℉ (180℃). Line cookie trays with parchment paper.
Place the frozen cookie dough balls at least 2½ inches apart on the lined sheets.
Bake one sheet at a time for about 12-14 minutes, or until the tops look just set.
Cool the cookies on the tray. Do not transfer while warm.
Melt the chocolate in a double boiler or microwave. Drizzle over each cookie and sprinkle with crushed Reese’s Pieces.